Oatmeal and Raisin Biscuits

Before I launch into the recipe for these biscuits I just need to tell you of my total obsession for oatmeal and raisin cookies. It all started back in 2007 when I was on my five month once-in-a-lifetime travelling trip around the world. When we were on our America leg there were Starbucks’ on every corner (and in every airport), as we had very little money left by that point we frequented them a lot (it’s super cheap and you can spend hours there). Once of my discoveries at Starbucks was their version of oatmeal and raisin cookies – they are literally amazing! In the space of six weeks I must have eaten about 50 of them. Ever since that time I’ve been trying to recreate them, as sadly the same version aren’t available in the UK – sad times indeed. I’ve not had much luck, although these cookies are scrumptious and yummy, they aren’t quite on a Starbucks level. But hey I still wolfed down four in one sitting, so they can’t be all that bad!!

Oatmeal and Raisin Biscuits

Oatmeal and Raisin Biscuits

The other great thing about these cookies is they are one of those amazing recipes that can be created in advance, then frozen and sliced up when you want them. So in theory you can make a roll and then just slice off two cookies at a time (yeah because that’s going to happen in reality isn’t it!?!?). Anyway the biscuits are from a Good Food recipe which you can find here, or you can just look below. To make these yummy morsels, you will need:

200g butter
200g soft brown sugar
2 eggs
1 tsp vanilla essence
200g self-raising flour
140g oats
50g raisins

  • Simply whisk the butter and sugar together
  • Add the eggs and vanilla essence
  • Stir in the flour, oats and raisins
  • Layout a piece of clingfilm and pop the mixture in the middle
  • Then spread the mixture over the clingfilm so that you have a sausage shaped line of mixture
  • Wrap up the line of mixture and pop in the freezer
  • When you’re ready to bake the cookies, simply cut slices of biscuits (about 0.5cm deep) and pop on a baking sheet
  • Cook on 180⁰C for 15 minutes until golden brown

If you fancy chocolate chip or nutty biscuits, just add 50g of either ingredient instead of raisins. Easy peasy, lemon squeezy!!

– Fi xx


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